These are the best und softest Caramel Snickerdoodles you will ever have! The caramels are swirled through the Snickerdoodles to make sure that you have gooey caramels with every bite.
Preheat oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
Mix butter with sugars and vanilla* with a handheld or stand mixer fitted with a paddle attachment until creamy for about 1-2 minutes. Add egg and mix just until combined. Add flour, baking powder, and salt and mix just until combined. Form 12 equally sized balls out of the dough and set aside. Combine 3 tbsp of white sugar with cinnamon in a small bowl and set aside.
Heat two caramels in the microwave on a flat plate at the same time for about 20 seconds until soft and sticky but not too hot to touch. They should be as soft as possible but also firm enough for kneading. Then grab one cookie dough ball, flatten it and lay two caramels on it and fold it a few times to make sure that the caramel is everywhere in the dough and roll a ball (watch the video above). Then roll cookie ball into the sugar-cinnamon mixture and place it on the baking sheet. Repeat this step until all cookies are done.
Bake in the preheated oven for about 8-9 minutes until they look puffed and pale. Do not overbake! Then take out of the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.